Why? Because a) it’s super easy, and b) it tastes so much better than the stuff you get on your grocery store spice aisle—fresher, too! Plus, look at that color; It’s so vibrant!

I have always loved Thai food, but until recently, I didn’t have a ton of experience preparing it myself. Lately, however, I have become totally obsessed with a cookbook I’ve had for years (but never used until now), The Food of Thailand. That’s where this curry powder (called “Phong Karii” in Thai) recipe comes from, along with a few other recipes you’ll see coming up!

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Hi, I’m Rachael, but you can call me “Rach,” or the nickname that titled this blog, “Spache the Spatula.” Food is my passion and baking is my de-stressor. I have a weird obsession with sharks, I unashamedly jam out to country music, and I’m a real stickler for the Oxford comma! (more about me)